When you just got back from a fairly impromptu trip abroad, and it’s quite late already, and you still need to get everything in order for tomorrow morning because, well, you have to get back to work after all and act like your head is right where it should be, you have several options. Mine involves food, necessarily.
Only instead of grabbing whatever’s available in my fridge only to postpone the inevitable moment where I will have to do my laundry, I’ll tell you a little bit about olive oil cookies. I found out about them in a cookie cookbook, and I thought it was a refreshing departure from the million cookie recipes you’ve browsed through in the past. Isn’t it? Then it got tricky. I realized WHY butter is paramount in the process of making cookies. For one thing, a cookie dough made with olive oil is pre-tty sticky. And that’s a euphemism. After a total mess of a first batch, I resolved to get out there again and confront my fear of sticky dough all over your
kitchen fingers. I am happy to say that I did conquer.
The other odd thing is that olive oil cookies don’t actually taste like olive oil — the main difference lies in the texture. That’s when lime comes in handy, its tang balancing perfectly the sandy softness brought by the olive oil. I think it was an overall success, but I’ll let you be the judge. Meanwhile, I’m going to go unpack.
Olive oil lime cookies
Prep time: 15 minutes
Chill time: 1 hour
Cooking time: 15 minutes
Yields 15 cookies
- 1 egg + 1 egg yolk
- 1 cup flour
- 1/4 cup sugar
- zest of 1 lime
- 1 tbsp + 2 tsp olive oil
- 1 pinch of salt
1. Beat the eggs and sugar with an electric mixer until pale. Beat in the olive oil.
2. In a medium bowl, mix the flour, salt and zest. Stir in the egg mixture with a spatula, until smooth. Shape into a ball and refrigerate for 1 hour.
3. Preheat oven to 340°F. Line a baking sheet with parchment. Generously flour a work surface and your rolling pin, and roll out the dough into 1/5″ thick sheet. Cut into 2″ diameter cookies (with an upside down glass or with a cookie cutter), and place on prepared baking sheet.
4. Bake for 10 to 20 minutes, checking frequently, until the edges just start to get golden (do not overbake!) Let cool completely before serving.
- Do not hesitate to add a bit of flour to the dough if it’s still too sticky after it’s been chilled; it will make it easier to work with. I did add quite a bit of it myself.
Source: Biscuits de tasse, by Lucia Pantaleoni.